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**painter** · July 5, 2021, 11:41 AM

Had a prime tri-tip from Costco in the freezer. Dry brine overnight and hit it with smoked coffee/ancho rub from Wagon Wheel, a Colorado based outfit. Sorry, no plated pics--the people were hungry!

**Mosca** · July 5, 2021, 12:48 PM

Hamburgers! The cornerstone of any nutritious breakfast!

**Baltimorelger** · July 5, 2021, 01:02 PM

Been stuck with a sick kid all weekend so as a treat (for myself) smoked a baby back rack. 3 hours in the smoke, 1.5 in foil, and .5 to set the glaze.

I’m almost (key word almost) embarrassed on how fast I demolished these.

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**glitchy** · July 5, 2021, 01:16 PM

Just a little chicken from the MAK.

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**Michael_in_TX** · July 5, 2021, 01:40 PM

I give you pan-fried halibut with a lemon-butter sauce, served with (store-bought) deviled egg potato salad.

I seasoned the halibut very simply with some salt, pepper, and garlic powder. 3.5 minutes per side in a 450 F cast iron skillet coated with ghee. Butter/lemon sauce was made by first waiting for the pan to cool down a bit -- butter burns -- and then adding a tablespoon of Irish butter and the juice of half a lemon. (Should have upped the butter-to-lemon ratio as it was very lemony!)

**Attjack** · July 5, 2021, 01:49 PM

Breakfast at the cabin. This is my first cook on my old Weber Spirit since I moved it to California.

**jhoskins** · July 5, 2021, 03:53 PM

Took my first ever cut at Jamaican Jerk chicken with a homemade marinate, done "Food Lab" style + smoked with some pimento wood I may or may not have ordered straight from Jamaica… served with rice & peas and fried plantains of course. 7 habaneros were used in the production of this meal and SWMBO was both impressed and pleased! Pretty proud of this one!

**58limited** · July 5, 2021, 04:22 PM

Picanha with a serrano chimichurri and some curried chicken pies. Yeah, I know - eclectic.

**Rob whatever** · July 5, 2021, 07:13 PM

Reverse seat tenderloin with curry sauce and asparagus.

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**RolfTaylor** · July 5, 2021, 07:26 PM

Smoked up three Pastramis:

These started out as corned beef purchased in March. I soaked them in water for 1 hour on each side, changing water when flipped. Then added the rub and let them sit over night in fridge (I put them on some table knives so the air can circulate under them):

I have a medium BGE with 2 layers. I have learned that the lower level cooks faster (meat fairly close to deflector and deflector quite close to coals) so I put the large on there. I deliberately put it off-center with the thick side closer to the edge.

I put the two smaller ones on the top level.

After 5 hours I wrapped them in paper. Since they were cooking fairly evenly I put them back where they were.

5 more hours and they were about 198 (two small ones) and 202 (large one)

Sliced em up (3mm thick)

The large one didn't slice very well, as expected.

I like fairly thin slices because it makes it seem like there is more, and you can NEVER have enough pastrami!

Ready for the week!

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**gboss** · July 5, 2021, 09:13 PM

I took the leftover rib meat and my homemade bacon ends and made Meathead's Bourbon Barbecue Baked Beans.

Shoprite had a <$5/lb sale for prime rib around Easter. I bought a 7 bone roast and cut it up, vacuum sealed and froze it. Decided to cook one of the (>2")rib steaks. Smoked/Seared over oak until 118F. Rested then seared over charcoal. Served with corn on the cob and steamed broccoli.

**Attjack** · July 5, 2021, 09:18 PM

Grilled cheese sandwich with avocado and serrano.

**Dr. Pepper** · July 5, 2021, 10:42 PM

I've been a SV skeptic, but gave it a (successful) try tonight. I had vacuum bagged/froze a large chunk from a Costco prime rib which I had UmiDry-aged for 45 days last year. I (mostly) defrosted it, sliced into 2" steaks, and SV'd at 129 bare for about 90 minutes.
Then paper towels, liberal salt, fresh cracked black pepper, and seared over a very hot alder splits/FOGO eucalyptus lump charcoal. This worked very well, in spite of the anemic appearance when you pull them out of the bath!

Served with fresh cilantro/parsely/oregano chimichuri, roasted yukon potato chunks, cauliflower, grilled first of season zucchini and leftover caprese-style salad.

Out of the bath, paper toweled, S & P, ready to go. Sure looks yucky.

Starting to improve

OK, that's better.

**pkadare** · July 6, 2021, 07:32 AM

I'm sure no one has noticed but I've been a little delinquent in posting lately , so here are some recent cooks on my new MGS 560 which I am absolutely loving . No mods except that I'm using my Fireboard in place of the stock controller simply because the Fireboard app is miles better.

First up is some pulled pork. Had an 8# shoulder that I deboned and cut in half. Served with Clint's Mac and cheese from the free side and a fresh batch of the Carolina gold mustard sauce . The Mac and cheese was ok but drier than I like so next time I'll up the milk in the cheese sauce.

Next up is some "Fried" Chicken using the Ballistic BBQ recipe . Last time I made this I found the breading to be a bit bland so I added some spices and rub to it. Served with the Bob Gibson white sauce which is so tasty! Side was green beans, onions, and bacon glazed with maple syrup done on the Blackstone.

**Troutman** · July 6, 2021, 10:58 AM

Well tons of steaks here on this page so I guess I'll add my own. It's been raining cats and dogs in the Htown area but did manage a cook yesterday. Had a couple of picanhas that I got from Costco of all places. Never seen them there before, I usually get mine from my butcher. Gotta admit the Costco ones were better than the CAB ones I normally get.

The first shots are of the meat after a 2 day salt brine (missed the cook the day before). Check out the deep red color of the meat. It was firm but pliable. The extra time really helped to penetrate the salt solution deep into the roasts. I'm a huge fan of salt brining, this only reinforces that method for me.

Final presentation was with corn and baked potatoes. Also did a shitake mushroom sauté and served slices of the meat with a compound butter. All these shots, by the way, were taken with my new iPhone 12 Pro Max. At about 12 megapixels this is by far and away the best phone camera I've ever owned. In fact its better than a lot of regular cameras I've owned !!